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Jewish Ashkenazic Cuisine
The name Ashkenaz was first used in the Middle Ages for Jews living along the Rhine River in northern France and western Germany. Today Ashkenazi refers to Jews of European descent. While some people see Ashkenazic cuisine as staid peasant cooking, others see it as grandma's comfort food.
Basic Potato Kugel (Parve)
Potato Kugel, moist on the inside and crispy on the outside, is a staple of Eastern European Jewish cooking. While there are many variations of potato kugel, this Basic Potato Kugel recipe is still my favorite.
The Meaning of Ashkenazi
Jews who came from Eastern Europe and Russia are called Ashkenazim.
Glossary of Traditional Ashkenazic Dishes
This Glossary of Traditional Ashkenazic Dishes describes Jewish food favorites such as bagels and lox, blintzes, challah, cholent, gefilte fish, holishkes, knishes, matzo balls and tzimmes.
MyJewishLearning.com: Overview of Ashkenazic Cuisine
This interesting article describes the evolution of Ashkenazic cuisine, beginning with the impoverished Jewish peasants living in Eastern European shtetls(villages) to the Jewish immigrants arrving in the United States between the 17th-20th centuries.
Homemade Crepes (Pareve)
If you can scramble an egg, then you can make homemade crepes or blintzes. Just mix eggs, water, flour and salt, pour a bit in a frying pan, cook until it pulls away from the side of the pan, and turn out into a plate. Your kids can fill them with Nutella or jelly for a great treat, or you can fill them with sauteed mushrooms, mashed potatoes or...